August 6, 2012
While the coffee scene in Ohio starts to take off thanks to an onslaught of micro-roasters, it continues to be bolstered by original roasters/shops that have been staples in their respective communities. Boston Stoker is one of the originals in Ohio.
I hadn’t had the chance to try much of their stuff, but I had the privilege of meeting a few of the staff when they came for the Northeast Regional AeroPress Championship. The head judge of the competition, Mick, was actually Boston Stoker’s Director of Coffee Culture before moving to Columbus.
Something extremely unique to Boston Stoker is that the company actually started off as a Cigar Shop—their coffee services started off as a convenience to cigar shop customers, and only later on did it become their primary business.
Not too long ago, Adam Eckley, an employee at Boston Stoker emailed me some doodles he’d done while in the process of learning about coffee over the years, including a filter doodle of Boston Stoker. I wanted to share some of it, because I really like them.
He was also kind enough to send over a couple coffees they’d been working on—both an Ethiopia and a Kenya. My first taste of the Kenya was awesome.
I’m looking forward to enjoying them this week, and can’t wait to see what Boston Stoker continues to do in the future. It’s nice to see some of the old guard continue to progress and put out stellar coffees rather than swim in the success of yesteryear.
July 3, 2012
It’s always nice when coffee roasters are excited enough about their new coffees to send some my way. I don’t take it for granted and have truly appreciated all the great coffees I’ve tried this year.
A short time ago, Ryan Doan of Deeper Roots Coffee got in touch with me so he could send coffee. It turns out Ryan knows my wife, Amber, and he graduated from the same University as me. It’s great to know I’m not the only alum who’s crazy about coffee.
Deeper Roots is a coffee roaster out of Cincinnati who has partnered with Deeper Roots Development—a small farmer development organization who attempts to build sustainability through community and farmer development, as well as through informed customers. I know there are a lot of roasters and companies that trumpet that focus, and who make enormous strides in bettering the industry in a multitude of ways, but it’s still refreshing to see it from even more roasters. Be sure to checkout their neat project with La Armonia Hermosa out of Guatemala.
Since 2005 Deeper Roots Development has been at work building collaborations between Santa Marian farmers, committed coffee roasters and coffee drinkers hoping to find both great quality and great story in their cup. Starting with 1000 lbs our first year, we have helped the group of farmers grow to over 20 with their combined exports reaching 15,000 lbs. Currently we are investing in the construction of the community’s first “wet mill” to completely process their own coffee for export for the first time.
Ryan was kind enough to send along a bag of Kenya Ruthagati and a bag of Ethiopia Sidamo, both of which were great coffees. Be sure to check DRC out on twitter, and visit their site—they’re doing great things for farmers and roast great coffees.
Deeper Roots also offers wholesale, training, consulting, equipment set up, and tech services—in fact, they’re working directly with soon-to-be opened shop in Columbus, Mission Coffee.
June 4, 2012
Finished off one of my favorite coffees of the year this morning via Pourover.
The Kochere from Kuma is one of the more unique Yirgacheffes I’ve had, in that it didn’t have any blueberry notes.
Highly recommended in a press.
May 28, 2012
Just last week I was in Portland enjoying coffee from Coava in their beautiful shop. Luckily, I was able to take a bag of their coffee home with me thanks to the wonderful people at Clive Coffee.
I’m a huge fan of the simplicity that Coava gives off as a brand – from their shop set up all the way to their bag design.
This coffee from Ethiopia is full of intense blueberries and is extremely sweet, tart, and rich. I’ve been enjoying it through a french press filtered through a V60.
I’ve been finding that I love the depth and characteristics that a 4+ minute brew time provides, but I also like the clean, brightness that the filter provides.
It sounds like a lot more trouble than it is, and some have told me that it’s basically the same idea as a Clever.
If you’re interested in trying it out, here’s the recipe:
1. Boil water (you need a total of 375g)
2. Rinse paper filter with hot water
3. Heat French press or Soft Brew with hot water
4. Grind 27g coffee coarse (31 on a Baratza Virtuoso)
5. Pour 90g water evenly over grounds, “bloom” for 20 seconds.
6. Start timer for 4 minutes
7. Pour remaining 285g of water over grounds in a circular motion
8. Give it a quick stir
9. With about 1 minute left, break the crust
10. Plunge at 4 minutes
11. Pour through a V60 filter (it won’t drain all the way)
January 4, 2012
My Daily Coffee: 01/04/2012
Ethiopia Sidamo from Impero Coffee Roasters
Chemex: 48g coffee to 710g water